Butterfly shrimp by cutting lengthwise down back, not cutting all the way through. Do not remove shell. In a large skillet, melt butter, add shrimp. Saute three to four minutes until shrimp begin to turn pink. Add remaining ingredients.

Simmer over low heat three to four minutes, stirring occasionally. Cover and let stand about five minutes. Spoon shrimp and sauce into a large serving bowl.

From Rose Sagliano

Party Style Tostadas

Makes 10 to 15 appetizer servings

1 pound lean ground beef

1 (1 1/4 ounce) package taco seasoning mix

3/4 cup water

1 (17-ounce) can refried beans

2 cups grated cheddar cheese

1 tomato, chopped

Prepared package guacamole (about 1 1/2 cups)

1/2 cup sour cream

1/4 cup chopped green onions

Chips for dipping

In a large skillet, brown beef, stirring with a fork to crumble. Pour off drippings. Stir in taco seasoning mix and water, simmer about 10 minutes.

Line two cookie sheets with parchment paper. In a three-quart saucepan combine water, butter, salt and pepper. Heat to boiling on medium. Remove from heat. Add flour and stir until ball forms. Stir in eggs one at a time until dough is smooth and shiny. Stir in cheese and crabmeat.

Tear leaves off kale stems (make medium to small pieces) and place them into large bowl.

Drizzle with olive oil. Using hands or tongs, toss making sure to coat each leaf lightly.

Place in metal or glass baking pan or dish of your choice, and bake at 325 to 350 degrees for about five minutes; check and turn. Repeat until they are crispy.

Sprinkle with sea salt or your choice of other spices.

Note: Greens are low in fat, and high in fiber and other healthful nutrients, including calcium, magnesium, iron, potassium, phosphorous, zinc and vitamin A, C, E and K. They are crammed with fiber, folic acid, chlorophyll and many other micronutrients and phyto-chemicals.

Serve with wheat crackers or pita chips. Also great as individual bites in fillo cups.

From Eric Pepper

Teriyaki Wings

Makes about 8 servings

3 pounds chicken wings

1/2 cup soy sauce

1/2 teaspoon dry ginger or fresh grated

1 teaspoon garlic powder or fresh minced

Marinate wings in soy sauce, ginger and garlic powder or fresh minced garlic for at least 12 hours, even better for 24 hours.

Drain wings and bake on a greased cookie sheet at 350 degrees, turning halfway, for about 45 to 50 minutes, or bake in the marinate for about 40 minutes, then cook on the grill to crisp up the skin.

From Eric Pepper

Mini French Cheese Sandwiches

Makes 32 pieces

16 slices bread

Butter or margarine

1 pound sliced Swiss or Gruyere cheese

1 cup milk

3 eggs

Remove crusts from bread, butter it and make a sandwich with the cheese. Press down firmly so sandwiches stick together. Mix milk and eggs, beating well. Dip sandwiches in egg and milk mixture. Fry in hot butter until brown on both sides. Cook slowly so cheese has time to melt.

Cut each sandwich into four triangles and serve immediately.

From Helen Kromp

Oven Caramel Corn

Makes about 5 servings

15 cups popped popcorn

1 cup packed brown sugar

1/2 cup butter or stick margarine

1/4 cup light corn syrup

1/2 teaspoon salt

1/2 teaspoon baking soda

Heat oven to 200 degrees.

Place popcorn in large roasting pan or divide popcorn between two ungreased 9-by-13-inch pans.

Combine ground beef, celery and onion in a large bowl. Mix in mushrooms, soy sauce, salt and pepper.

Flatten each biscuit into a circle. Spoon a little of the beef mixture onto each biscuit. Fold over and seal the edges. Place on baking sheet. Bake 20 to 25 minutes at 325 degrees.

From Pam Wobrock

Spinach-Salsa-Queso Dip

Makes 8 to 10 servings

10 ounces frozen chopped spinach, thawed and drained

1 pound Velveeta cheese (reduced fat version)

8 ounces light cream cheese

1 (16-ounce) jar salsa

Handful of chopped cilantro (optional)

Three ways to make this:

Cut the Velveeta and cream cheese into cubes and place all ingredients in a microwave-safe dish. Heat until cheese has melted and stir to combine all ingredients.

If you prefer, place all the ingredients in an oven-safe dish and bake at 350 degrees until the dip is heated through. Stir to mix all ingredients.

Or, place all ingredients in a slow cooker and heat until cheese has melted (continuing to stir mixture to combine ingredients). It should take somewhere around an hour to have the cheeses melt. This particular method is great if you can leave it on the low setting — your dip will stay warm for a while.

Note: The "heat" (spice) can be controlled by what type of salsa you use. I like medium to hot.

From Chester11

Mini-Beef and Caramelized Onion Sandwiches

Makes 6 sandwiches

Butter, for buttering bread

1 loaf cocktail rye bread

1 pound deli-sliced roast beef, on the rare side

Warm caramelized onions, to taste

½ cup sour cream

2 tablespoons horseradish

Lightly butter rye bread on one side. Place half the slices, buttered side down, on a panini press or an electric pancake grill.

Arrange beef and onions on bread slices.

Mix sour cream and horseradish and spread on remaining bread slices, being careful to spread it on the unbuttered side. Place bread with horseradish spread facing beef and buttered side out.

In a large frying pan, melt 3 tablespoons butter over medium heat. Add a drop of extra-virgin olive oil to keep the butter from smoking. Add chopped mushrooms and cook until softened, about eight minutes. Season with salt and garlic pepper. Transfer to a medium bowl and let cool slightly. Add ground chicken to mushroom mixture and season with ½ teaspoon salt and ¼ teaspoon garlic pepper. Shape into 8 patties.

Meanwhile, spread remaining softened butter on inside of rolls and broil until golden. Remove roll tops from under broiler. Place patty on each of the bottom rolls, top with Swiss cheese and broil until melted. Top each slider with barbecue sauce, toppings and the roll top. Serve immediately.